I have had fried apples on my mind ever since my Grandmother last visited a month or so ago. We were on our way to the apple orchard and discussing good ways to prepare apples. She reminisced about the absolute deliciousness of Fried Apples.
So, last night, I decided to get my fix, and serve fried apples with our turkey dinner. And I’m with Grandma- they really were yummy!
The apples were soft, the syrup was thick, sweet and buttery and the flavors spoke of fall with spices like nutmeg, cinnamon, and ginger coating the apples.
What a treat!
Everyone should have a good, basic bran muffin recipe. Here is one I made recently to go along with dinner. (though they would be a good breakfast choice, as well.)
These little muffins are made with wheat bran– the real stuff- not bran cereal, giving them a lot of nutritional value. Bran is a great source of fiber, potassium, and phosphorous.
Instead of sugar, the muffins get their sweetness from pure maple syrup, which has good nutritional value of its own. The maple flavor does not really taste very strong in the muffin itself, but I serve them with a little bowl of melted butter and maple syrup for dipping or drizzling. This really ties the flavors together and gives you that great maple taste. Serve them warm- they’re quite yummy.
Wondering what to do with all the strawberries you picked this spring? You’ve already made jam, pies, and strawberry shortcake!
Well, here is a special treat- perfect for using up fresh strawberries that might be getting a little too ripe!
This syrup/sauce is sweet and slightly tart, sweetened only with pure maple syrup. (Making it a much healthier option than store-bought syrups.)
Pour this over your pancakes or waffles for an outstanding breakfast! We loved the taste, and doesn’t it look beautiful, too? (Later this week I will post my very favorite (healthy) pancakes that we enjoyed with this syrup!)
I think this would also be a very yummy ice cream topping- similar to my Ruby Red Raspberry Sauce– though I have not tried it that way…yet 🙂
Baked Beans! They’re sweet and saucy and a favorite staple at summer cookouts. I love eating deviled eggs topped with a little taste of baked beans- or a little coleslaw and a little baked beans on the fork together. Perfect combination!
I’ve been in the process of replacing the processed foods that my family eats. Slowly but surely, progress is being made and I am finding acceptable replacements. One of these foods that we enjoy that needed replacing was canned baked beans.
I had tried a few different variations of ingredients, looking for a similar taste as the Baked beans I was used to, but kept falling short.
BUT- I am finally pleased with this version I am sharing today! You even start with dry beans- nothing canned!
But, you might be thinking- “Sorry, Kari, I don’t want to be going through the whole soaking beans process and get that involved just to have something simple like baked beans.” And I say- “Yes- I completely agree! But you don’t have to do all that. This uses a slow-cooker- and there is not preliminary soaking required. Start the beans in the morning, go about your day, and with just a couple other steps, you will have baked beans-completely from scratch- for dinner!” How does that sound?
- 1 1/2 cups dry white great northern beans
- 1 1/2 cups dry pinto beans
- 12-15 c. water
- 1 T salt
- 1 tsp pepper
- 1/3 cup molasses
- 1/2 c. packed brown sugar
- 1/3 cup pure maple syrup
- Large squirt of ketchup (i recommend an organic variety)
- Large squirt mustard
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 1/2 whole onion, diced
- 1/2 of a Green or Red pepper, chopped